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RHODE ISLAND CLAM CHOWDER




Source of Recipe


Judy


List of Ingredients




2 to 3 slices bacon
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6½ ounces each) minced clams
2 cups diced potatoes
1 quart water
2 Tablespoons butter
1 can (13 ounces) evaporated milk
1 can (approximately 8 ounces) cream-style corn

Recipe



Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.

Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 Tablespoons flour with a little cold water and add to the soup.